Chicken pot pie is a timeless classic that brings comfort and warmth to any meal. It’s a dish that combines simple ingredients into a flavorful, hearty meal that’s perfect for any occasion. This article will guide you through making a delicious chicken pot pie with cream of chicken soup, offering tips and variations to suit your taste.
Introduction to the Recipe
The history of chicken pot pie dates back to ancient times, but it remains a favorite in many households today. What sets this recipe apart is the use of cream chicken soup, which adds a rich, creamy texture and depth of flavor with minimal effort. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe promises to deliver a satisfying meal that everyone will love.
Why This Recipe Works
One of the reasons this chicken pot pie recipe stands out is its ease and convenience. By incorporating Campbell’s Kitchen cream of chicken soup, you can achieve a luxurious pie filling without the hassle of making a sauce from scratch. Additionally, the use of premade pie dough cuts down on prep time, making it an ideal choice for a quick weeknight dinner or a cozy weekend feast.
Ingredients and Substitutions
- Key Ingredients Overview
- Cream of chicken soup: The star of the show, providing a creamy base for the filling.
- Pie crust: Opt for refrigerated pie crust for convenience or a homemade crust for a personal touch.
- Substitutions and Variations
- For a vegetarian alternative, consider using cream of mushroom soup and a mix of hearty vegetables.
- Gluten-free adaptations can be made by using a gluten-free pie crust and ensuring the cream of chicken soup is gluten-free.
Step-by-Step Cooking Guide
Preparation Steps
- Begin by preparing your pie crust. If using premade, allow it to come to room temperature for easier handling.
- Mix the filling by combining the cream of chicken soup, milk, cooked chicken, and thawed mixed vegetables. Season with garlic salt and onion powder for added flavor.
Baking Instructions
- Preheat your oven to 400°F. Line a pie dish with one crust, add the filling, and then top with the second crust. Seal the edges and cut slits in the top crust to allow steam to escape.
- Bake for 35 minutes or until the crust is golden brown. If the edges brown too quickly, cover them with foil.
Advanced Tips and Tricks
- Ensuring a Crispy Bottom: To prevent a soggy bottom, brush the bottom crust with an egg wash before adding the filling. This creates a barrier that helps keep the crust crispy.
- Customizing Your Pot Pie: Add depth of flavor with a teaspoon of soy sauce or Worcestershire sauce. For a festive touch, use a cookie cutter to create shapes out of the top crust.
FAQs
- How do I keep my crust from getting soggy? Use an egg wash on the bottom crust.
- Can I use soups other than Cream of Chicken? Yes, cream of mushroom or any herbed cream soup works well.
- Can I make chicken pot pie with only 1 top crust? Absolutely, for a lighter version, skip the bottom crust.
- How do I reheat Chicken Pot Pie to keep the crust crispy? Reheat in the oven at 325°F for 20-30 minutes, covering with foil to prevent over-browning.
For those looking to perfect their pie crust, whether making it from scratch or seeking the best store-bought options, King Arthur Baking offers a wealth of resources. Additionally, ensuring your leftovers are stored and reheated safely is crucial for enjoying your chicken pot pie to the fullest. Visit Food Safety.gov for guidelines on safe food handling.
This chicken pot pie recipe with cream of chicken soup is more than just a meal; it’s a comforting embrace in the form of food. With its creamy filling, flaky crust, and hearty ingredients, it’s sure to become a staple in your recipe collection.
